Shacha Noodles Shacha Noodles are Xiamen’s most popular delicacies. They are mainly made with Shacha sauce. Authentic Shacha sauce uses more than ten kinds of ingredients such as dried shrimps, fish heads, onions, garlic, and old ginger.

To make it, these ingredients are first fried and crisped, then ground into powder, and finally made into sauce. The Shacha sauce is also the most critical part of making this delicacy.

Another ingredient of Shacha noodles is noodles. It uses alkaline water and oil noodles. Put the alkaline water and oil noodles in a grate, then blanch them in hot boiling water, take them out into a bowl, and then pour in the Shacha noodles.

Stir the sauce, and finally add fish balls, shrimps, pork liver, duck blood, large intestine, pork loin, pig heart, etc. The prepared sand tea noodles are fragrant and will make people appetite instantly.

Reference cost: 16 yuan/bowl Oyster Omelette Oyster omelette is also called oyster omelette. In the Golden Triangle of southern Fujian, oyster omelette is one of the must-have dishes for women to test their cooking skills. Although it is simple to make, there are still some steps to make it delicious.

Difficult.

It is said that many local brides will choose oyster omelette as the first dish they cook for their mother-in-law after they marry. If it is well cooked, it will be loved by the mother-in-law.

The delicacy of oyster omelet has been around since ancient times, but there are different versions of the legend about the birth of oyster omelet. Some say that this delicacy was invented to feed the poor people during the famine, and some say that it was invented by Zheng Chenggong during the war.

Of course, I still prefer the first statement.

Oyster omelet is now mainly concentrated in coastal areas of Fujian, Taiwan, Chaoshan and other places. It is said that oyster omelet in Taiwan was brought there by Zheng Chenggong's army.

There is a proverb in southern Fujian called fat oysters and fat leeks, which means that the time when leeks are at their peak every year is when oysters are at their fattest. The peak time for leeks is probably in February of the lunar calendar, and oyster omelette is the perfect combination of leeks and oysters.

Combine, cut the leeks into finger-long short sections, then put them together with the washed oysters, add diluted sweet potato starch as a binder, and finally pour into the oil pan and fry until golden brown.

The per capita consumption is 30 yuan/portion. Ginger Duck. Ginger Duck is known as the "King of Rice". Of course, it is also a medicinal dish. Both books "Chinese Medicinal Diet" and "Hanfang Pharmacopoeia" have recorded this delicacy. It is said that it is

It was created by Wu Zhong, a famous doctor in the Shang Dynasty. It was a royal dish at the time, but later it became popular among the people.

Ginger duck uses low-fat Muscovy duck, then cleans the duck, and finally slowly stews it with ginger (head ginger), rice wine, sesame oil and more than 20 kinds of medicinal materials in an old casserole.

Mother duck, even the ginger slices have the taste of duck.

The medicated food in the food is nourishing but not greasy, warm but not dry, suitable for consumption in spring, and has the effect of reducing fire.

Peanut soup Peanut soup is a dessert in southern Fujian. The ingredients are very simple, peanuts, eggs, and sugar. Although the selection of ingredients is simple, the method is very sophisticated. First, select high-quality peanuts, peel them, and then soak them in boiling water.

Add it to a casserole and cook over low heat. After the peanuts are cooked, add sugar and continue to cook until the peanuts are rotten. You can eat them with some desserts, such as fried dough sticks, fried dates, meat buns, fried glutinous rice, etc.

Peanut soup originated in Quanzhou area, and later slowly spread to the coastal areas of Fujian and overseas.

Peanut soup can be seen at weddings, birthdays and other occasions in Quanzhou.

Because peanut soup moistens the lungs and promotes body fluids, and has medicinal effects, local families basically make this delicacy, and you can also try it at home.

Roasted pork rice dumplings are available all over the country, but the method is different in each place. The rice dumplings here in Shaanxi are made from pure glutinous rice. The rice dumplings made are sweet but not greasy and more delicious, but now some places also have salty rice dumplings.

, I have tried it before, but I still can’t get used to it.

In fact, roasted pork rice dumplings are basically similar to rice dumplings, but the ingredients are different.

The fillings of the roasted pork rice dumplings include not only glutinous rice, but also pork belly, mushrooms, shrimps, chestnuts, scallops, salted egg yolks, etc. These ingredients and the glutinous rice are wrapped in lotus leaves and steamed in a pot to make roasted pork rice dumplings.

The taste is very unique, you might as well try it.

Jellied bamboo shoots Jellied bamboo shoots are actually available in most places. They look very similar, but the methods are different. Jellied bamboo shoots have nothing to do with bamboo shoots. Everyone must pay attention to this. In fact, frozen bamboo shoots are a bit like seafood. The preparation

The method is very simple. The main material is a kind of worm that lives in the sea. Its scientific name is Leathercystis palaeospora. It belongs to the phylum Asterozoa. It is 2-3 inches long. Boil the worms in water and their bodies will

The colloid inside will melt into the water. When the water mixed with worm colloid cools, it will condense into blocks. When eating, cut it into slices or strips with a knife, and then sprinkle with shredded radish, chili pepper,

Coriander, etc., pour soy sauce, vinegar, etc. and it is ready to eat.